The crab stays in the shell: cooked leg and claw sections are cracked to expose some meat, patted dry and pressed with a buttery panko crumb.
Ten to twelve minutes at 425°F crisps the coating while the crab heats through. These are not crab cakes.
The dip is mayonnaise, lemon juice and Dijon, stirred together while the crab bakes.
How to Make It
Sheet and rack
Heat oven to 425°F. Line a rimmed baking sheet with foil and place a rack on top.
Crumb pressed on
Pat the cooked crab sections dry. Mix panko, melted butter, garlic, parsley, salt and black pepper. Press the crumb mixture onto the exposed crab meat while leaving the shell-on form intact.
Baked
Arrange on the rack and bake 10 to 12 minutes, until the crumb coating is deep golden and the crab is hot throughout.
Dip and serve
Stir mayonnaise, lemon juice and Dijon mustard together for the dipping sauce. Serve the hot crumbed crab with the sauce.
Coating the Sections
The shell stays on throughout.
Crab
Cooked leg and claw sections, cracked open and patted dry.
Crumb
Panko with melted butter, grated garlic, parsley, salt and pepper.
Press
The crumb pressed onto the exposed meat, shells left intact.
Rack
Arranged on a rack over a foil-lined sheet.
Baked 10 to 12 minutes at 425°F and served with the lemon-Dijon dip.
Ingredient Notes
- Cooked crab sections
- One and a half pounds of leg or claw pieces, shells cracked to expose meat.
- Panko
- One cup, mixed with melted butter, garlic and parsley.
- Dipping sauce
- Mayonnaise, lemon juice and Dijon mustard.
Success Tips
- Crack the shells before coating so the crumb reaches the meat.
- Press the crumb on firmly over the exposed meat only.
- Serve straight from the oven while the crust is crisp.
Why This Recipe Works
- Drying the sections lets the crumb stick instead of sliding off.
- Butter in the panko browns the crust evenly.
- A rack lets heat reach underneath so the shells do not steam.
- A short bake heats cooked crab without drying it.
Serving Ideas
Pile the hot sections on a platter with the lemon-Dijon dip alongside.
Storage and Reheating
Refrigerate
Refrigerate leftover crab within 2 hours and use within 2 days.
Frequently Asked Questions
Are these crab cakes?
No, the crab stays in the shell and only the exposed meat is crumbed.
Do they contain shellfish?
Yes, crab is a shellfish allergen.
